Ok well I was reading yet another thread of Annies salsa and found that yea it does get hotter as it sits. I think I read 20 threads last night.
So do you think 2 weeks would be a good amount of time or longer?
kim

The longer the better. The underlying assumption in home canning is that the canned foods will not be consumed for some time - like months later - as that is the point of preservation, preserve now to use later when the produce is out of season.

Of course that doesn't mean you can't eat it now, just that it is a waste of time and effort and energy to can it if it is going to be eaten as in-season fresh produce. You might as well make it for fresh eating rather than canning.

So as a gift, give it but just tell them to save it to eat later for best flavor. And they can add whatever they want to it after opening the jar.

Dave

That's true for my personal storage. usually when I give as a gift they want to open now !
I think what I will do is stop on my way and pick up ingredients to fix fresh pico and tell them to hold off on the jars. Thanks Dave
kim

In Annie's recipe can you sub some cayenne pepper for the black pepper? Would that be safe? That can always be added after opening if they don't want to wait!

It is not a hot salsa recipe, if you follow the original recipe exactly. So I would tell your friends to add more hot peppers after opening, if they like.